This page extends our Taiwan Origins Guide. Use it to frame Taiwan as an intentional, ultra-limited origin:
high mountain farms, process-driven producers, and coffees that feel more like curated experiences than commodities.
Taiwan’s coffee story is driven by a small number of highly focused producers — many with tea backgrounds,
sensory training, or direct-to-consumer experience. This is where you name and frame those partners as your
micro-lot collaborators.
Alishan
Tea-Mountain Precision Applied to Coffee
Use this slot for estates or families converting tea expertise into coffee. Emphasize hand selection,
measured fermentations, and lots built specifically for filter and competition service.
Nantou & Gukeng
Washed Clarity & Honey Sweetness
Highlight partners running clean washed and honey processes, calibrated drying, and cupping routines.
Connect their discipline directly to the tea-like clarity in the cup.
Pingtung & South
Experimental Naturals & Tropical Expression
Reserve this for carefully documented naturals and anaerobic lots: when, how, and why they deliver
fruit-forward profiles without sacrificing cleanliness.
Curated Regional Lots
Taiwan as an Intentional Feature Origin
Explain your minimum cup scores, traceability expectations, and why any coffee carrying “Taiwan” on your label
has cleared a higher bar than novelty.
How Taiwan Lots Fit Into Your Lineup
Taiwan should read as curated, not crowded. Use this section to define where these coffees live in your menu and
how staff should position them.
Single Origin
Showcase High-Mountain Filters
FloralsCitrus & Stone FruitTea-Like Finish
Present Taiwan as a centerpiece pour-over or by-the-cup feature: elegant acids, layered aromatics, and
a story guests will remember. Limited, seasonal, clearly dated.
Limited Espresso
Expressive, Not Everyday
Bright & SweetNerd-Facing
If used on espresso, frame it as a rotating feature — juicy, floral, and transparent — aimed at engaged
guests rather than a default house profile.
No Filler
Not a Blend Dumping Ground
High StandardsTraceable
Make clear that, given volume and pricing, you do not quietly hide Taiwan into blends.
If blended, it’s intentional and named — never a way to dispose of underperforming coffee.
Processing Discipline & QC Expectations in Taiwan
Taiwan’s appeal is precision. Use this block to codify the standards you expect — helpful for both wholesale
partners and curious guests.
Documented fermentation: Time, temperature, and environment recorded for washed, honey,
and anaerobic processes.
Clean equipment & water: No off-flavors from tanks, channels or storage; filtered water
where relevant.
Drying curves: Thin-bed drying, frequent turning, controlled shade; moisture and
water-activity targets hit before export.
Green specs: Strict defect tolerances, proper packaging; Taiwan lots are cupped repeatedly
before and after arrival.
Roast alignment: Light to light-medium, preserving florals and structure; no “dark by default”
to justify price.
Over time, swap this generic language with specific partner protocols and lab metrics as they’re locked in.
Collaboration, Community & Why Taiwan Belongs on Your Menu
Taiwan’s internal market already rewards quality; your role is to curate a small number of lots that translate
that craft to your guests. This is where you note collaborations with roasteries, mills, or producers and how
those relationships raise the bar.
Direct collaboration: Feature joint cuppings, roast-development sessions, or shared sensory work.
Education loops: Call out how feedback travels both ways — from Taiwan to your bar and back.
Respectful storytelling: Emphasize co-authored narratives, not “discovery” language.
As specific projects emerge — experimental lots, joint events, origin trips — convert them into short,
verifiable case studies here.
Brew Guidelines & How to Talk About Taiwan on Bar
Keep scripts tight: confident, inviting, and aligned with the precision behind these coffees.
For Guests
“Think high-mountain jasmine tea meets sweet citrus and stone fruit.”
“Clean, floral and limited — we bring it in when it truly shines.”
“Ideal if you enjoy lighter, more expressive coffees.”
For Bar & Wholesale Teams
Position Taiwan as a rotating feature, not a staple volume workhorse.
Highlight traceability, processing detail, and sensory clarity in training.
Pair on menus with tasting flights or guided brew experiences.
Brew Notes (Starting Points)
Filter: 1:15–1:16, slightly cooler brew temps to protect florals.
The Origins Guide explains where and how Taiwan coffee is grown. This hub is for deeper sourcing notes,
producer features, process details, and SEO support — showing that every Taiwan lot is a curated decision,
not a curiosity.
What should we publish here over time?
Named estate spotlights, processing breakdowns, cupping impressions, roast dev notes, competition features,
and origin-trip reports. Keep it specific, respectful, and verifiable.
